Oxtail Soup

Ingredients

• Two shin-bones of beef
• 2 beef-tails
• 3 quarts of water
• a carrot
• a small turnip
• a small onion
• herbs
• salt and pepper to taste
• a tablespoon of any of the ready-made meat sauces liked by the family
• a tablespoon of corn-starch
• a tablespoon of caramel sugar

Method

1. 1

   Put bones and tails in a kettle with water, boil and skim, then simmer until meat separates from bones.

2. 2

   Remove meat, cut into pieces, return bones to simmer.

3. 3

   Add carrot, turnip, onion, herbs, salt, pepper, and sauce.

4. 4

   Fry meat in butter, place in tureen, pour soup over it, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 30. The excerpt below is the record exactly as published.

OXTAIL SOVP.—{Eich beef souj)) .—Tvio shin=bones of beef well broken, and 2 beef=tails cut in short pieces. Put in the soup kettle with 3 quarts of water. Let it come to a boil and carefully skim; then slowly simmer until the meat will separate from the bones. Take out the meat and bones with a skimmer into a pan, and cut the 44 MEAT, POULTKY AND GAME SOUPS meat in small pieces, putting back the bones to simmer until an hour before dinner; then take out the bones again and add a carrot, a small turnip, a small onion, all cut finely, with herbs, salt and pepper to taste, and if preferred, a tablespoon of any of the ready=made meat sauces liked by the family. Fry the bits of meat a nice brown, in a little butter, and place in the bottom of the tureen; pour the soup and vegetables over the meat and send it to the table. Serve with- rolls, bread, or toasted crackers. The ingredients of this soup may be all simmered together for 4 or 5 hours, then strained through the cloth strainer. A tablespoon of corn^starch in a little water may be) added for thickening, and a tablespoon of caramehsugar

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